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Pour the Coffee mixture into prepared springform pan that has been double-wrapped with tin foil.

Add the reserved chocolate mixture in 6 dollops. Swirl with a small knife to create a marbled effect.

Place in a water bath in a preheated oven. Bake for 1 hour. The cheesecake will probably rise above the pan - when finished baking, run a thin metal spatula or knife completely around the pan to loosen the cheesecake. The cheesecake will reduce in volume during the cooling process. Turn off the oven, open the door a crack, and allow the cake to cool for about 8 hours before removing (this helps to prevent cheesecake from cracking).

Remove from oven and chill overnight.

Delicious on its own, or you can serve with whipped cream, sprinkled with cinnamon, and garnish with a coffee bean, or grated chocolate, or chocolate curls.